冰淇淋感官评定方法的建立

The establishment of the icecream sensory evaluation

通过评分检验法对冰淇淋的奶粉味、黄油味、冰晶感、脂肪感、黏稠度、滑腻感、坚实度、口融性等感官品质进行评价,采用unscramber9.0数据处理软件对各指标的相关性进行检验,得到优化的冰淇淋感官评价指标。冰淇淋样品的TPA质构分析表明:可以部分使用冰淇淋的黏度、弹性、硬度、胶粘性、咀嚼性、内聚性代替冰淇淋感官评定指标中的滑腻感、口融性、黏稠度。感官评定结果的秩和检验与基于Thustonian模型的ROC检验对比表明:ROC检验可以更准确的定量描述样品间的差异,得到更精细的样品差异显著性分组。

his article employs sensory grading test on milk-powder flavor, fatness, viscosity, stability, thawness, icy, creaminess of several ice cream sample. After relativity analysis of the sensory test results with unscramber 9.0 software, the main factor were selected to be milk-powder flavor, fatness, creaminess, stability, thawness. At the same time, TPA was used to measure the viscosity, elasticity, hardness, gumminess, chewiness, cohesiveness of ice cream. The above indexes can partly substitute some sensory evaluation indexes which were creaminess, thawness, viscosity. By comparing the differences between traditional binomial data treatment and ROC data treatment method based on Thustonian model for the ranking sensory test results, it indicated that ROC data processing could obstain the difference among groups.